How to Make Homemade Posole

by Pamela Tarango

There are many ways to make posole, and every family has it's favorite preparation style. Posole is a hearty Mexican soup that really satisfies in a big way

Supplies

  • 4 Pounds Chicken Thighs
  • ¼ Cups Olive Oil
  • 1 Ounce Fresh-squeezed lime juice
  • 1 Head Minced Fresh Garlic
  • 1 Ounce Achiote Paste
  • 1 Spanish Onion diced
  • 1 ½ Pounds Fresh tomatillos diced
  • 12 Cups Vegetable or Chicken Stock
  • 1 Tablespoon Dried Oregano
  • 1 Teaspoon Crushed Red Pepper Flakes
  • 1 Bay Leaf (optional)
  • 1 Teaspoon Ground Cumin
  • 6 Cups Mexican-style hominy (drained & rinsed)
  • 1 Large Can of Crushed Tomatoes
  • 1 Bunch Fresh Cilantro
  • 1 Bunch Fresh Epazote Herb (chopped)
  • 1 Teaspoon Fresh-cracked Black Pepper
  • 1 Teaspoon Salt
  • Instructions

    Step 1

    Break up 1oz of the achiote paste and mix it into the olive oil.

    Step 2

    Achiote paste can be found where Mexican specialties are sold.

    Step 3

    Mix the achiote paste into the olive oil with a fork until it becomes a smooth mixture. It should now reach the 3oz line on your measuring cup.

    Step 4

    Squeeze in fresh lime juice (about three halves). Save the other half for squeezing into finished soup.

    Step 5

    It's up to you about how much fresh, minced garlic you want to use. I like to use a whole head of garlic. I like the flavor. Mix all the minced garlic into the marinade. There should be about a cup.

    Step 6

    Add fresh ground black pepper and salt to your taste. I think about a teaspoon of each is good.

    Step 7

    Put some of the marinade into the bottom of a zip bag and start adding the chicken thighs.

    Step 8

    As you add each layer of chicken thighs, add a little more of the marinade. when you are done, pour the last of the marinade into the bag and zip it closed.

    Step 9

    Massage the bag until every piece of chicken is coated in the marinade. You can let this marinade overnight, or you can used it right away. I use it right away, since it's going into the slow cooker.

    Step 10

    Oil the bottom and side of your slow cooker and lay in the chicken thighs, skin side down. Pour in any remaining marinade from the bag. Cover it and cook on high until the meat is tender (2.5 hrs?)

    Step 11

    While the chicken is cooking, dice a whole Spanish onion and set aside.

    Step 12

    Peel and wash the tomatillos. They have a sticky skin, under their papery coverings.

    Step 13

    I like to dice up the onions and tomatillos, while the chicken is cooking, because I start cooking the soup stock, before the chicken is tender and ready to go into the soup.

    Step 14

    Saute the onions, the tomatillos, and dried seasonings in a little olive oil, until the vegetables are tender. Add the chicken stock or the vegetable stock and bring to a gentle boil.

    Step 15

    While the stock is coming to a boil, drain and rinse the canned hominy (Juanita's brand is very good).

    Step 16

    Put a lid on it, and let the stock pot simmer while the chicken is finishing in the slow cooker.

    Step 17

    I add crushed tomatoes to the broth, but my father bought chopped, so I ran them through the blender. Hahaha

    Step 18

    When the chicken comes of the bone easily, separate the mean from the skin and cut into bite-sized pieces. Add the meat and some of the drippings from the slow cooker to the broth and vegetables.

    Step 19

    Cook on low until the flavors incorporate. Test for seasoning and add salt if needed.